SLOW-COOKER CIDER-BRAISED CHICKEN TACOS WITH APPLE JALAPEñO SALSA
Chile-spiced chicken thighs and hard cider pair up with a crunchy apple salsa for a delicious twist on standard chicken tacos.
Provided by By Cindy Rahe
Categories Entree
Time 4h20m
Yield 8
Number Of Ingredients 15
Steps:
- Spray slow cooker with cooking spray.
- Season chicken thighs generously with salt. Heat 10- to 12-inch skillet over medium-high heat; add about 1 tablespoon canola oil to skillet. Cook chicken thighs until well browned; place in slow cooker (cook in batches if necessary).
- Pour 1/4 cup of the hard cider into hot skillet, scraping up browned bits from bottom of skillet with wooden spoon as it bubbles. Turn off stove, and add cider from pan to slow cooker along with remaining 1/2 cup hard cider.
- Add green chiles, cumin, garlic and onion to slow cooker along with a pinch of salt. Stir gently; cover and cook on High heat setting 4 hours.
- While chicken cooks, in medium bowl, mix Apple Jalapeño Salsa ingredients. Cover and refrigerate until ready to use.
- Shred chicken with 2 forks. Serve in taco shells with cheese and salsa.
Nutrition Facts : ServingSize 1 Serving
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